Herb and Roasted Pepper Salad Recipe
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Colorful roasted sweet peppers star in this side salad. Roast a combination of red, yellow, and green peppers for extra eye-appeal.
Ingredients
- 6 red, yellow, and/or green sweet peppers, halved lengthwise; stems, seeds, and membranes removed
- 1/3 cup sliced pitted ripe olives
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons sliced green onion
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- Lettuce leaves
- 1/4 cup crumbled feta cheese
- Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven 20 minutes or until skins are bubbly. Wrap in the foil; let stand 30 minutes. Peel; cut into strips.
- Combine peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano, and pepper; toss to coat. Cover; chill from 2 to 24 hours. Serve on lettuce. Top with feta. Makes 8 side-dish servings.
- Calories 90, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 158 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 47%, Vitamin C 228%, Calcium 4%, Iron 4%.
- Percent Daily Values are based on a 2,000 calorie diet
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